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Preparation

In a small heavy saucepan cook the scallion in the butter and the reserved bacon fat over moderately low heat, stirring, until the scallion is softened, stir in the flour, and cook the roux stirring, for 3 minutes. Add the milk in a stream, whisking, and boil the mixture, whisking, for 2 minutes. Remove the pan from the heat and whisk in the cayenne, the Cheddar, and salt and pepper to taste, whisking until the cheese is melted. Add the egg yolks, 1 at a time, whisking well after each addition, and whisk in the bacon. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the cheese mixture, and fold in the remaining whites gently but thoroughly. Pour the mixture into a buttered 1 1/2-quart soufflé dish and bake the soufflé in the middle of a preheated 375°F. oven for 30 to 40 minutes, or until it is puffed and golden. Serve the soufflé immediately.

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Recent Reviews

Excellent recipe. I made this in 8 small ramekins, coated 1/2 with butter and 1/2 with butter and parmesan. I didn't notice a difference - both versions rose high above the rims and tasted wonderful. I did follow others advice to add a pinch of cream of tarter to the egg white.

jenncc from Los Angeles /

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My first souffle ever and it was delicious and successful. I used breadcrumbs on the dish like others suggested.

A Cook from Brooklyn /

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Excellent, and for a souffle it was not too complicated. I will certainly make it gain.

csavage3 from Kansas /

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This was soo yummy, and I was surprised how filling the portions were! Used parmesan on the ramekins instead of breadcrumb. One of the souffles barely sank, and the other sank quite a bit, which was really strange...

dombot from Calgary, AB /

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Super Souffle - I'm no
master chef and I used
this recipe for my
first time making a
souffle! Mine dropped
a little after I got
it out of the oven but
it was still super
fantastic! Made two
in large ramekins -
amply satisfied my
husband and I for
brunch. The flavor
was great! I coated
the ramekins in butter
and pain bread crumbs
to help it climb. -
this is a technique
other first-timers
have recommended to me.
Good Luck!!